Sweet Potato Cake
2 cups sugar
Preheat oven to 350° F.
3/4 cup (12 tablespoons) butter, softened
6 egg whites, approx.
3/4 cup [or 3/4 cup egg substitute]
2 (14-1/2-oz.) cans unsweetened mashed sweet potatoes
3 cups sifted cake flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup flaked sweetened coconut
2 tablespoons finely chopped pecans
Beat sugar and butter at medium speed until well-blended (about 5 minutes).
Gradually add egg substitute or egg whites, beating well.
Add 2 ½ cups sweet potatoes (about 1 ½ cans); beet well.
Combine flour and next five ingredients (cinnamon, baking powder, baking soda,
nutmeg, salt); stir well. Gradually
add flour mixture to sweet potato mixture, beating well after each addition.
Stir in vanilla.
Pour batter into a 10-inch tube pan coated with cooking spray.
Sprinkle coconut and pecans over batter.
Bake at 350° F. for 1 hour and 25 minutes or until a wooden pick
inserted in center comes out clean. Let
cool in pan 10 minutes; remove from pan. Let
cool completely on a wire rack.
(adapted from Cooking Light)
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